Description
A rich and flavorful Bolognese sauce recipe that combines ground beef and pork with aromatic vegetables, pancetta, and a touch of cream, simmered to perfection. This hearty sauce is perfect for serving over pasta.
Ingredients
Units
Scale
For the Soffritto:
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, chopped
For the Sauce:
- 4 ounces pancetta, diced
- 1 pound ground beef (20% fat)
- 1 pound ground pork
- Salt and freshly ground pepper, to taste
- 1 cup dry white wine
- 1 (28 ounces) can peeled San Marzano tomatoes, hand crushed
- 1 cup whole milk
- 1/2 teaspoon freshly grated nutmeg
- 1 cup heavy cream, optional
- 1 cup grated Parmesan cheese
- 1/2 cup chopped parsley
Instructions
- Sauté the Soffritto: Heat olive oil and butter in a large Dutch oven. Sauté onion, carrots, and celery until softened. Add garlic, cook until fragrant, season, and remove to a plate.
- Cook the Pancetta and Meat: Cook pancetta until golden brown. Brown ground beef and pork in batches. Return soffritto and pancetta to the pot.
- Deglaze and Simmer: Add white wine, scrape browned bits. Stir in tomatoes, milk, nutmeg, salt, and pepper. Simmer covered for 3-4 hours.
- Finish the Sauce: Stir in cream, Parmesan, and parsley. Adjust seasoning.
- Serve: Toss with cooked pasta.
Notes
- Cooking the meat until browned adds depth of flavor to the sauce.
- Heavy cream is optional but adds richness to the sauce.
Nutrition
- Serving Size: 1 serving
